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teriyaki chicken thighs with white rice and asian cabbage slaw on a white plate

Teriyaki Chicken

sesame vinaigrette, white rice, roasted peanuts

STARS

Marinate and glaze chicken thighs in ginger teriyaki sauce until sticky and caramelized. Serve with steamed rice and Asian slaw made of thinly sliced red and green cabbage, along with a charred green onion sesame vinaigrette. Roasted peanuts and toasted sesame seeds add a bit of crunch.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours
Active Time:  30 minutes
Ingredients

Teriyaki Sauce

  • 1 cup soy sauce
  • 2 tablespoons sugar
  • 4 scallions, minced
  • 2 garlic cloves, minced
  • 1/4 cup sake
  • ¼ cup dried shiitake mushrooms
  • 1 tablespoon minced ginger
  • 1 tablespoon cornstarch
  • 4 bone-in chicken thighs

Asian Cabbage Slaw

  • 2 scallions, minced
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup canola oil
  • 1 teaspoon sesame oil
  • 2 tablespoons sesame seeds
  • 2 cups shredded red cabbage
  • 2 cups shredded green cabbage

Serving

  • 1 cup white rice
  • 1/4 cup roasted peanuts
Directions
1
In a medium saucepan, heat the soy sauce, ½ cup water, sugar, scallions, garlic, sake, dried shiitakes, and ginger. When the mixture reaches a boil, use a strainer to remove the vegetables. In a small bowl, combine the cornstarch with 1 tablespoon water to make a paste. Whisk into the sauce and bring to a simmer for 20 minutes, stirring occasionally.
2
Coat the chicken thighs in half of the teriyaki sauce, reserving the remaining sauce for serving. Marinate for 4-12 hours.
3
Preheat the oven to 400°F.
4
Remove the chicken from the marinade, discard marinade and season chicken with salt and pepper. Roast on a baking sheet until cooked through, about 22 minutes. Let the chicken rest for 5-10 minutes before serving.
5
Place the rice, 2 cups of water and a pinch of salt in a small saucepan. Bring to a boil, reduce the heat to a simmer, cover and cook until the grains are tender, 20-25 minutes.
6
In a blender, combine the scallions, vinegar, sugar, salt, and pepper in a blender on high until the scallions are completely puréed. With the motor running, drizzle in the canola and sesame oils until emulsified. Season to taste.
7
In a large bowl, toss both cabbages with the Asian dressing.
8
To serve, divide the rice between bowls. Top with a chicken breast and cabbage slaw. Drizzle with reserved teriyaki sauce and sprinkle with peanuts.

Teriyaki Chicken

sesame vinaigrette, white rice, roasted peanuts

STARS

Marinate and glaze chicken thighs in ginger teriyaki sauce until sticky and caramelized. Serve with steamed rice and Asian slaw made of thinly sliced red and green cabbage, along with a charred green onion sesame vinaigrette. Roasted peanuts and toasted sesame seeds add a bit of crunch.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours
Active Time:  30 minutes
Servings:  4

Ingredients

Teriyaki Sauce

  • 1 cup soy sauce
  • 2 tablespoons sugar
  • 4 scallions, minced
  • 2 garlic cloves, minced
  • 1/4 cup sake
  • ¼ cup dried shiitake mushrooms
  • 1 tablespoon minced ginger
  • 1 tablespoon cornstarch
  • 4 bone-in chicken thighs

Asian Cabbage Slaw

  • 2 scallions, minced
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup canola oil
  • 1 teaspoon sesame oil
  • 2 tablespoons sesame seeds
  • 2 cups shredded red cabbage
  • 2 cups shredded green cabbage

Serving

  • 1 cup white rice
  • 1/4 cup roasted peanuts

Directions

1
In a medium saucepan, heat the soy sauce, ½ cup water, sugar, scallions, garlic, sake, dried shiitakes, and ginger. When the mixture reaches a boil, use a strainer to remove the vegetables. In a small bowl, combine the cornstarch with 1 tablespoon water to make a paste. Whisk into the sauce and bring to a simmer for 20 minutes, stirring occasionally.
2
Coat the chicken thighs in half of the teriyaki sauce, reserving the remaining sauce for serving. Marinate for 4-12 hours.
3
Preheat the oven to 400°F.
4
Remove the chicken from the marinade, discard marinade and season chicken with salt and pepper. Roast on a baking sheet until cooked through, about 22 minutes. Let the chicken rest for 5-10 minutes before serving.
5
Place the rice, 2 cups of water and a pinch of salt in a small saucepan. Bring to a boil, reduce the heat to a simmer, cover and cook until the grains are tender, 20-25 minutes.
6
In a blender, combine the scallions, vinegar, sugar, salt, and pepper in a blender on high until the scallions are completely puréed. With the motor running, drizzle in the canola and sesame oils until emulsified. Season to taste.
7
In a large bowl, toss both cabbages with the Asian dressing.
8
To serve, divide the rice between bowls. Top with a chicken breast and cabbage slaw. Drizzle with reserved teriyaki sauce and sprinkle with peanuts.